Black Bean Peanut Noodles

Many years ago, a former boss brought me boxes black bean spaghetti.

Many years ago, a former boss brought me boxes black bean spaghetti. She had recently cut gluten from her diet, and these were bought as a hopeful replacement for traditional wheat pasta. Well, they didn’t turn out great with her traditional marinara sauce, so she gifted me the remaining boxes. I totally understand why she was disappointed, while these noodles are a perfectly good vehicle for delivering sauce, they are very different in flavor, texture, and chew than traditional flour pasta – definitely not meant to be a substitute. They also require less time to cook.

Overcooking will turn these tender noodles into a starchy mushy mess!

Luckily, I had worked with them before, so I rushed home during lunch that day and whipped up a batch of these peanut noodles to bring back for her to try. I’m proud to say, she ate 2 lunches that day 😉🍝.

Note: these noodles are FILLING. Super high protein content, so one will feel full with smaller portion sizes

Black Bean Peanut Noodles Recipe

Ingredients

4 oz (half a box) black bean spaghetti

1 zucchini

1 large carrot

1 scallion

1 tbs peanut butter

1 tbs hoisin sauce

1 tbs sambal

1 tbs sesame oil

Optional: sesame seeds

Method

Bring a large pot of salted hot water to a boil,

Slice scallions in thin long strips, then dunk them into an ice bath to make curls,

Using a vegetable peeler, make long “julienne” strips of the vegetables,

Place spaghetti in boiling water and cook for 4 minutes,

Add zucchini and carrots to the pot, turn off the heat, and immediately drain spaghetti and veggies. Then place them in a serving bowl to cool down,

Mix together the peanut butter, hoisin sauce, and sambal to make the sauce,

Toss the spaghetti and veggies with the sauce to coat, then sprinkle scallion curls on top, and drizzle with sesame oil. If using, sprinkle sesame seeds before serving.